Well my first set of ribs went on the UDS about five minutes ago. Started last night with prep and then application of rub. Using Jeff's "naked" rib rub. Went into fridge overnight. Pulled them out this morning to allow a few hours to get to room temp. Then on they went for the start of the 2-2-1 that I'm doing. I think that's correct since these are back ribs and not spare ribs(St. Louis style). Hopefully I've done everything right so far. I'll keep y'all posted.

Thanks everyone! I just pulled them off the smoker and they smell and look great. Can't wait to eat. Going to wrap them in foil for the next thirty minutes until dinner. I'll add a pic when I cut them up.

The bbq sauce I left on the side because my wife doesn't typically like bbq sauce. But what I did for that was sauteed half a finely diced onion in some evoo. When translucent, I added some garlic and continued to sautee. Then I added some red wine vinegar, salt, pepper, and some Sweet Baby Rays bbq sauce. Mixed together and simmered for about an hour. Everything was awesome. I did have some issues with the UDS not holding temp for terribly long. I think I need to seal around the lid better. Gonna try some high heat rtv and an oven gasket.